BEAN, PEA, OR LENTIL SOUP

1 cup dried beans, peas, or lentils
4 cups cold water
2 ounces salt pork
1 medium onion
1 stalk celery
1 whole clove
1 bay leaf
1 teaspoon salt
Dash of pepper

Pick over beans, peas, or lentils. Wash, cover well with water, and let soak overnight. In the morning, pour off and measure water, adding enough to make 4 cups, if necessary.

Combine all ingredients in kettle. Cover and simmer 2 hours, or until beans, peas, or lentils are soft.

Drain, reserving liquid. Remove salt pork and chop or puree vegetables. Combine with liquid and add any additional seasonings desired. Reheat and serve with croutons or crackers.

These soups will vary slightly in thickness. If too thick, thin with milk, bouillon cube dissolved in water, or vegetable stock. If too thin, thicken slightly with flour and water paste.

VARIATIONS:
Ham bone, bacon, or bacon rind, or left-over gravy may be used instead of salt pork. Ham or chicken stock or some tomato may he used for part of liquid. Adjust amount of salt as necessary; little will be needed with ham stock or bone. Left-over cooked vegetables may be used for added flavor.

GOOD FLAVOR COMBINATIONS

BEAN SOUP:
For added seasonings, use chili powder and parsley; or sage and celery tops; or paprika and nutmeg. Serve with bits of broiled bacon, lemon slices, diced hard-cooked egg, or parsley.

PEA SOUP:
For added seasonings, use carrot and a little sauerkraut; or mustard and paprika. Serve with grated carrots, thinly sliced frankfurters, minced ham, chives, or parsley.

LENTIL SOUP:
For added seasonings, use lemon juice and celery salt; chili powder; or sage. Serve with slices of hard-cooked egg, lemon, or grated cheese.

From: Recipelink.com
Adapted from source: Recipe booklet: Recipes for Today, General Foods Corporation, 1943